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Chicken with Mustard Cream Sauce

A creamy, tangy sauce elevates tender chicken breasts to create a quick, flavorful meal perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use fresh breasts for best flavor.
  • 2 tablespoons olive oil For searing the chicken.
  • 1/4 cup chicken broth For deglazing and flavor.
  • 1/2 cup heavy cream Can substitute with yogurt for a lighter version.
  • 2 tablespoons Dijon mustard Adds tanginess to the sauce.
  • 1 tablespoon chopped fresh parsley For garnish.
  • to taste Salt and pepper For seasoning the chicken.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
Searing the Chicken
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
  3. Remove from the pan and set aside.
Making the Sauce
  1. In the same skillet, add chicken broth and deglaze the pan by scraping the bottom.
  2. Reduce the broth by half.
  3. Lower the heat, then stir in heavy cream and Dijon mustard.
  4. Allow the sauce to simmer for a few minutes until it thickens slightly.
Combining
  1. Return the seared chicken to the pan, spooning the creamy sauce over the top.
  2. Let it simmer for about 2 minutes to meld the flavors.
Garnishing and Serving
  1. Sprinkle with fresh parsley before serving.
  2. Pair with steamed vegetables, rice, or crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain creaminess.